AUTHOR=Gaudioso Giulia , Weil Tobias , Marzorati Giulia , Solovyev Pavel , Bontempo Luana , Franciosi Elena , Bertoldi Luigi , Pedrolli Carlo , Tuohy Kieran Michael , Fava Francesca 

TITLE=Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine

JOURNAL=Frontiers in Microbiology

VOLUME=13

YEAR=2022

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.929738

DOI=10.3389/fmicb.2022.929738

ISSN=1664-302X

ABSTRACT=<p>Sauerkraut is a traditionally fermented cabbage, and recent evidence suggests that it has beneficial properties for human health. In this work, a multi-disciplinary approach was employed to characterize the fermentation process and gut health-promoting properties of locally produced, organic sauerkraut from two distinct producers, SK1 and SK2. 16S rRNA metataxonomics showed that bacterial diversity gradually decreased as fermentation progressed. Differences in sauerkraut microbiota composition were observed between the two producers, especially at the start of fermentation. Lactic acid bacteria (LAB) dominated the microbiota after 35 days, with <italic>Lactiplantibacillus</italic> being the dominant genus in both sauerkraut products, together with <italic>Leuconostoc</italic> and <italic>Paucilactobacillus</italic> in SK1, and with <italic>Pediococcus, Levilactibacillus</italic>, and <italic>Leuconostoc</italic> in SK2. LAB reached between 7 and 8 Log CFU/mL brine at the end of fermentation (35 days), while pH lowering happened within the first week of fermentation. A total of 220 LAB strains, corresponding to 133 RAPD-PCR biotypes, were successfully isolated. <italic>Lactiplantibacillus plantarum</italic> and <italic>Lactiplantibacillus pentosus</italic> accounted for 67% of all SK1 isolates, and <italic>Lactiplantibacillus plantarum/paraplantarum</italic> and <italic>Leuconostoc mesenteroides</italic> represented 72% of all the isolates from SK2. <sup>1</sup>H-NMR analysis revealed significant changes in microbial metabolite profiles during the fermentation process, with lactic and acetic acids, as well as amino acids, amines, and uracil, being the dominant metabolites quantified. Sauerkraut brine did not affect trans-epithelial electrical resistance through a Caco-2 cell monolayer as a measure of gut barrier function. However, significant modulation of inflammatory response after LPS stimulation was observed in PBMCs-Caco-2 co-culture. Sauerkraut brine supported a robust inflammatory response to endotoxin, by increasing TNF-α and IL-6 production while also stimulating the anti-inflammatory IL-10, therefore suggesting positive resolution of inflammation after 24 h and supporting the potential of sauerkraut brine to regulate intestinal immune function.</p>